Best turkey brine

[MillCreek]

I want to brine the turkey this year before oven roasting it.  Any suggestions on a brine that adds some flavor, or is the straight sugar/salt/water solution the way to go?

[K Frame]

Water, salt, sugar, an acid -- OJ, lemon juice, apple juice, cranberry juice, vinegar, whatever -- and whatever spices you want.

You can get proportions on a million websites.

when I'm brining a bird I normally go with light brown sugar, salt, apple juice, rosemary, sage, garlic, black pepper, oregano, and bay.

[BobR]

I do a pretty straight forward brine, a 5 gallon bucket, enough water to submerge the bird, equal amounts of brown sugar and non-iodized salt (usually a Morton's salt 26 oz container). I use enough salt to float an egg. I am not much for measuring exactly. Then you can let your imagination take over. I use whole peppercorns, smashed garlic cloves, some green onions and a few bay leaves. If I go to the store and remember before starting the brine I will add some fresh sage and the peels of 2-4 oranges. Weigh down the bird so it sinks, I use a bolt used to mount street lights I have had for years because it is heavy and will fit in the cavity.

Read the labels, if they are self basting turkeys they have probably been injected with salt already, others may or may not be injected. This is where cheap off brand whole turkeys can be your choice, unless you want to go the fresh, organic route.

bob

[Ron]

For how long do you brine the bird?

Maybe I'll try this, is there anything that will mess the bird up? There will be company so I don't want to ruin the bird.

[BobR]

For how long do you brine the bird?

Maybe I'll try this, is there anything that will mess the bird up? There will be company so I don't want to ruin the bird.

I usually do overnight. Too much salt can mess it up, unlikely because it is a short soak but the chance is there if you over salt.

If you use the dripping from the turkey for gravy of whatever do not add salt until you have tasted it, the drippings will have the salt from the turkey.

bob

[MillCreek]

In Googling turkey brine recipes, I see the recommendation for self-basting turkeys, like a Butterball is to cut the amount of salt in the brine by half, to account of the salt in the self-basting solution. I will do this when I brine the turkey tonight.

[MillCreek]

I asked yesterday, and no one thought they could tell a difference from the turkey being brined, unlike when I brine a whole chicken. I wonder if it is because it was a Butterball turkey that already has a brining solution injected into it. I probably won't go to the bother of brining the turkey again.

[BobR]

I usually only brine a turkey when I am going to smoke them. When I do plan on brining I will buy a cheaper store brand of turkey. It is impossible to tell from taste they are brined, it is usually just a little bit more moist and most apparent when you first slice the breast.


bob

[Northwoods]

I prefer to dry brine.  A bit late for Thanksgiving this year.  Just a light coating of kosher or coarse ground salt and keep uncovered in the fridge for 0.5-2 days.  Much easier than a wet brine.